National Republican., 1887-08-08
Grape and Wine Discussion.

EDITOR NATIoSAL REPUBLICAN, Dr.
Robert Drultt published in 1868 and 1861 ia
the London Medical Times and Gdsctte, q
series Of articles, the fruit Of his inycstlgl-
tions Of wines. The founder OF a schuoi
among the physicians OF Great Britain who
advocate the use Of light natural wines, D.
Druitt initiated a refo' IN which has borne
grand results. Constant in his researches
he hus made himself an authority whose
expressions have been appreciated by the
Britieh nation, A continuous falling OF Of
imports and consumption OF both ardent
distilled liquors and fortified wines has
taken ard Ia taking place, and fermented
table wines Of light construction are gaiu.
ing n firm hold on consumers who appre-
ciaie their health and use wines nationally
Opening the collected reports on cheap
wines Of the medical oenologist named aud
taking at random one OF the statements that
express acknowledged truths, OF which the
report is bhmful, this sentence may be taken
"Curious arc the social changes OF sixty
years I'm England). DIR. Trotter, vino
wrote book on drunkenness at the be
ginning OF this century, dcnouncos the
custom OF taking wine at dlnnor. 'Tbracum
est, he cxclaims, 'tollIte barbarum morem =
To drink after dinner was then orthodox;
now wesay, drink what you please at dinner;
the more and the more varied the wine Ton
festive occasionsl the better, but don't sit
and drink after dinner.n
Often the writer's opinion is asked about
when to drink, especially in the present
hot season; the red wine many o physl.
clan orders to recur to as the most oppor
tunate medicine to Withstand or counteract
the influence Of abnormal summer tempera-
ture and regain the lost relish OF nutrlment.
The medical faculty seems to dlsavow the
dogma laid down in many text book, con.
demning wine and enjoining the exclusive
use Of water; that liquid food should be
drank before or after, but not while con
sumiug solid food. At least, never met
doctor who objected to DIR. Druitt's and
many millions Uf eouthern Europeans doe
trine to let the meals consist OF both solids
and liquide, and take the latter with the
| former. Wine, In methodlcal way pro-
| portioned, either one fourth, onethird, or
half, with water, according to age and de-
| gree Of exhaustion, appears to be em'uently
| proper to serve as the liquid accompani-
| ment OF the meal, and, not exceeding
the two-thirds OF pint with sui
fcient water, will quench thirst for
quite a number Of hours. Coloring the
| water desired for allayiug thirst between
meals and q small glass Of claret with or
In large goblet Of water before retiring TO
rest will effect all that may be exacted OF
the best refreshment. Diluted claret, while
| allowing the fruit, salts, and acids to act
favorhbly, has the merit Of containing the
natural spirit generated byfermentlng the
| sueer Of the grape In a minimal and still
useful proportion. The beverage soothes,
| quiets the nerves, conveys sleep. In speak
ing Of wine for the summer and for cur
ing dyspepsia, or generally action for re-
freshing and enrichipg the blood and stimu
lating the digestive functions, red wine II
| rpI N "a
not having fermentcd on the skins and
seeds Of the grape, cannot possess the
wealth Of ethers and extractives, the tanniC
element In first line, which red wine has
acquired from fermenting on those recepta
cIes of the valuable salts and acids.
DR.. Drultt asserts that "to persons Of the
gouty 6nd rheumatic temperament, mala
dies which they vainly attempt to keep al
bay by the dryest OF diets, such as meat
bread, and brandy and water, red wines are
OF special service. They neither turn sou,
themselves nor are they the cause Of sour
ness in other articles Of food But, be 4
observed, they are beverages and no
| drams.n
Concedipg the properties as to not sour
ing In the stomach to certain red wines oh
tainaele In the wine markets, there is on
great difficulty In the way. The origin o
the wine fiou grapes that have all element
In due composition and proportions, Is al
important. 1t behoves the medical faculty
the health authorities, the dealer, the con
sumer, to watch over the proper selectio
Of the grape varieties that produce tn
many so.called clarets. Comparison, care
ful experimenting ON samples, Investigation
Of origin and handling of the wlne, tn
proper choice of the wine that proves tn
best in its effects, this should precede' th
systematical use or adoption for use of
claret Moderation, temperate use ahov
all, claret for health's service is an alinen
ard not q dram.
F. PoHSDoRFr,
| To Kalon office, 527 Eleventh ST., basemen